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Low-Carb Strawberry & Rhubarb Panna Cotta

|Low-Carb Strawberry & Rhubarb Panna Cotta

This is another recipe using Home-made Strawberry & Rhubarb Jam. It's super-easy and so low in carbs! However, a certain amount of patience is recommended, as panna cotta is best served after chilled in the fridge for at least 1-2 hours. Make it in the evening, let it stand overnight in the fridge and it's going to be perfect treat for breakfast!

Preparation time


Nutritional values (per serving):

5.6 grams 2.5 grams 4.7 grams 35.7 grams 25.2 grams 355 calories
Total Carbs8.1grams
Net Carbs5.6grams
of which Saturated25.2grams

Macronutrient ratio: Calories from carbs (6.2%), protein (5.1%), fat (88.7%)

|Low-Carb Strawberry & Rhubarb Panna Cotta

Ingredients (makes 4 servings):

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. If you are using powdered gelatin: Combine the cream, coconut milk, all of Erythritol, stevia and vanilla extract in a small saucepan. If you are using whole vanilla bean, split it lengthways, scrape out the seeds and add them to the saucepan.
    |Low-Carb Strawberry & Rhubarb Panna Cotta
  2. Use a whisk to mix it well and warm it up over low heat. In a small bowl, combine the cold water with powdered gelatine. Make sure all the gelatin is properly dissolved before you add it to the warm (NOT BOILING) mixture.
    |Low-Carb Strawberry & Rhubarb Panna Cotta
    Note: If you are using gelatin sheets, soak them in cold water for 5-10 minutes. Combine the cream, coconut milk, Erythritol, stevia and vanilla bean in a small sauce pan over low heat. Once soft, lift the sheets from the cold water and gently remove any excess water. Add them to the warm liquid (NOT BOILING) and stir until dissolved. Don’t boil anything with gelatin. It can make the gelatin lose its ability to thicken the panna cotta!
    |Low-Carb Strawberry & Rhubarb Panna Cotta
  3. Remove from heat and let stand at room temperature for 10-15 minutes. Stir panna cotta mixture and gently pour into 4 dessert bowls. Cover and refrigerate for at least 2 hours or until set. |Low-Carb Strawberry & Rhubarb Panna Cotta
  4. When firm, spoon 2 tablespoons of the jam on top of each panna cotta. Enjoy! |Low-Carb Strawberry & Rhubarb Panna Cotta

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Comments (10)

Dear Martina, What a wonderful recipe, thank you! I was just wondering: I've been following the paleodiet for 5 years now and have only recently started to do keto-paleo. Is there a substitute for the heavy cream? Maybe more coconut milk and some more gelatin, to keep the consistency right? I really don't do well with diary, but these look so amazing that I feel like I HAVE to make them, hence my question! Wink


Hi Sarah, thank you! Yes, you can use coconut milk - I use it instead of cream in most recipes where I need to substitute it. It also depends on the consistency - I use Aroy-D coconut milk where I need to use it liquid or tinned coconut milk for a thicker, creamy consistency (also contains more fat). Hope this helps!


Hello - what do you do with the coconut milk in the recipe? It's listed  in the ingredients but not in the instructions so I am confused :/


Thanks for letting me know - fixed! Smile


Have made this recipe a couple of times now and it's become a family favourite! So easy to make and sets every time. I use a hand blender to ensure all the gelatin is mixed thoroughly into the cream mixture.
I have altered the jam recipe to suit this pannacotta though as 2T chia seeds makes it too thick, so I use 1T chia seeds and it is more a thick sauce consistency.


Glad you like it Lauren! Smile


Oh my god! This looks soooo goood! Thanks!


Thank you Tess!


This looks amazing! Challenge: now I have to wait till it's chilled! Smile




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